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Kale, Pomegranate and Toasted Almond Salad with Warm Maple Bacon Dressing

This kale pomegranate and bacon salad, served with warm maple bacon dressing, is delicious all year round.

Course Salad
Cuisine American
Keyword kale, Toasted Almond
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 serving
Calories 1019kcal
Author Lauren


  • 3 cups baby kale
  • 2 tablespoons toasted almonds
  • 1/4 cup pomegranate arils
  • 1/4 cup sliced mushrooms
  • 3 slices hickory smoked bacon cooked and crumbled

for the dressing-

  • 3 Tablespoons warm bacon grease reserved From Cooking The Bacon
  • 2 Tablespoons maple syrup
  • 2 Tablespoons white vinegar
  • salt and pepper to taste


  • Place all ingredients for the salad into a large bowl.
  • Whisk all ingredients together for dressing and toss over desired with salad. Serve immediately.
  • Store extra dressing in refrigerator.


Calories: 1019kcal | Carbohydrates: 58g | Protein: 23g | Fat: 80g | Saturated Fat: 26g | Cholesterol: 83mg | Sodium: 583mg | Potassium: 1522mg | Fiber: 4g | Sugar: 31g | Vitamin A: 20080IU | Vitamin C: 245mg | Calcium: 398mg | Iron: 4mg